Chocolate-Chocolate Chip Cookies

I have to go to a funeral and wanted to take something sweet. I find chocolate helps. Lots of chocolate.

I don’t make these very often, because they are super rich and my Dark Chocolate Chip Cookies are usually enough.

They’re easy and just a touch above regular chocolate chip cookies.  This is a full batch, makes about 4 dozen cookies. Great for your holiday cookie boxes.

Chocolate Chocolate Chip Cookies

  • 1 cup + 2 tbsp butter
  • 1 cup dark brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • dash of salt
  • 1 tsp baking soda
  • 2 cups flour
  • 1/3 cup unsweetened cocoa
  • 2 cups semi-sweet chocolate chips
  • 1 cup nuts (walnuts, hazelnuts, almonds or peanuts), chopped

mixing bowl and cookie sheet Continue reading

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Multi Pot: Chicken and Dumplings

I’ve updated my Chicken and Dumpling recipe for the Instant Pot/Multi-Pot version.

Creamy Chicken & Dumplings

  • 2 boneless chicken breasts*
  • 4 boneless chicken thighs*
  • 1 tbsp olive oil
  • 2 sprigs of parsley
  • 2 stalks of celery, chopped, w/leaves
  • 8 oz carrots
  • 1 small onion, chopped
  • 2 tsp salt
  • ½ tsp pepper
  • 32 oz chicken broth or water
  • 1 tbsp flour
  • 1 tbsp butter
  • 1 cup milk or cream

Instant pot (I have a Multi-Pot)

Cut chicken into large pieces. Heat oil with the saute feature, add chicken and brown. Add remaining ingredients (except flour, butter & milk). Set to soup setting and pressure cook for 20 minutes.  Let pressure release naturally. Continue reading

Cookbook News: Summer Into Fall Edition Available Now!

Order What’s 4 Dinner Solutions: Summer into Fall here!

What’s 4 Dinner Solutions actually started years before the blog, as a menu service for busy families. When it was time to move on from that, I started the blog to continue sharing recipes. But what that means is, I have in my arsenal, fifty-two weeks of menus, recipes and shopping lists.

A few years ago, a friend convinced me to turn it into a cookbook. I quickly realized it would be unmanageable as one cookbook, so I’ve created four: Summer into Fall, Fall into Winter, Winter into Spring and Spring into Summer. Continue reading

Apple Strudel

I had a couple of apples about to go bad and decided to make something new. I hadn’t done a strudel in a long time and the recipe seemed simple enough, so here we are.  I made two small dishes, so I could freeze one.

Apple Strudel

  • 2 1/2 cup sifted flour
  • Pinch of salt
  • 2 tsp. baking powder
  • 1 tbsp. sugar
  • 1/2 c. butter, melted
  • 3 tsp. boiling water

8×8 baking dish, well-greased Continue reading

Sourdough Bread

The idea behind this sourdough starter is to bring bread back to its natural state. Where the microbes that have been processed out of our foods are returned via a natural fermentation process and unenriched, organic flours.

The thought is to use the best, least processed ingredients available. The recipes are generally standard bread recipes, so it’s not about extra steps, just good ingredients.

I went ahead and used the recipe from the Patrick Ryan video,   but used the overnight technique that I always use.  With this technique, it’s best to also use instant yeast because of the slow proofing method.

For serious breadmakers, watch his video, it is truly a master class in making a good loaf of bread.

Sourdough Bread

  • 800g  unenriched* unbleached white flour
  • 10g salt
  • 1 tsp instant yeast
  • 460ml water
  • 320g sourdough starter

Add flour, salt and yeast and mix together. Add water and sourdough starter. Mix for 1 minute in mixer with bread hook. Let rest for 5 minutes. Continue reading